Swiss Steak

Ingredients

  • For the Steak
    • Garlic Salt and Coarse Ground Black Pepper to taste
    • 1 to 1-1/2 lb Top Round Steak
    • 1/2 cup All-purpose Flour
    • Extra Virgin Olive Oil
  • For the Gravy
    • 1 medium Onion, thinly sliced
    • 1 Green Bell Pepper, thinly sliced
    • 2 Carrots, Thinly sliced
    • 3 cloves Garlic, minced
    • 12 oz Marinara or Pizza Sauce
    • 1 cup Beef Broth
    • 2 tsp Worcestershire Sauce
    • 1 tsp dried Oregano
    • 1/2 tsp Paprika
    • 1/4 tsp Crushed Red Pepper (optional)
    • Extra Virgin Olive Oil
    • 2 tbs Butter

Instructions

  • Prepping the Steak
    • With a paper towel, pat the Steak dry. 
    • Season both sides of the Steak with Garlic Salt and Pepper.
    • Cut the Steak into fourths. Using a meat mallet pound the Steaks to thin it out (to about 3/8 inch thick) and tenderize it. Then cut each of the four pieces of Steak in half.
    • Dredge the pieces of Steak in the Flour, shaking off any excess.
  • Cooking
    • In a large skillet over medium high heat, add the EVOO and heat it until it shimmers. Working in batches, sear the floured and seasoned Steak for 2-3 minutes per side. Transfer Steak to a plate and set aside.
    • In the same skillet, melt the Butter. Add the Onions, Bell Peppers and Carrots, sauté until softened, about 4-5 minutes. Add the mince Garlic and cook for 30 more seconds.
    • Sprinkle the Oregano, Paprika, and Red Pepper over the vegetables and stir to combine. Pour in the Marinara/Pizza Sauce, Beef Broth, and Worcestershire Sauce. Continue to cook, scraping up any bits from the bottom of the pan.
    • Return the seared Steaks to the skillet. Bring to a gentle simmer, reduce heat to low, cover and cook for 50-60 minutes, or until Steaks are tender and the sauce has thickened.
    • Taste the gravy and adjust the seasoning with additional Garlic Salt and Pepper if necessary.

Notes

  • Skip the pounding/tenderizing step by substituting Cube Steaks for the Top Round Steak.
  • If baking in the oven, preheat oven to 325F and bake covered for 50-60 minutes.
  • If you do not have the Marinara / Pizza Sauce, use one 8 oz can of tomato sauce and 6 ounces of red wine. 
  • For an excellent write up on Swiss Steak please visit https://flavorfulkitchenn.com/?s=swiss+steak